Pan-Poached Alaskan Salmon Piccata
Ingredients
This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.
Cooking Ingredients
½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) filets salmon
1 tablespoon spread
2 tablespoons tricks
ground dark pepper to taste
1 tablespoon cleaved new parsley
Cooking Direction
Heat water and lemon juice to the point of boiling in medium-sized skillet. Mix in chicken bouillon granules. Lessen intensity to a stew and spot salmon filets in dish. Cover and stew over low intensity, 10 minutes for each inch of thickness, estimated at thickest part; or until fish drops when tried with a fork. Eliminate salmon from skillet; keep salmon warm.
Bubble staying fluid in the skillet until it is diminished to roughly 1/4 cup. Rush in margarine and mix in tricks. Spoon sauce over fish. Season with pepper and sprinkle with parsley.